This is one of the recipes that I’ve made and reviewed as a member of Recipezaar (now Food.com).
We are expecting family and friends at our home this weekend to celebrate Sint Nicolas together, and usually I’d be cooking for the whole crowd, but not being mobile forced a change of plan.
Instead I’ve farmed out several dishes that guests will make and bring and I’ll have a couple of willing sous chefs in my kitchen helping out with putting together the recipes I want to make.
We will have about six vegetarians coming to dine and many of my recent favourite recipes have meat in them so I started thinking of vegetarian alternatives. One of the things I was missing in our menu was a nice easy vegetarian appetiser/entrée to start off the meal and then I remembered this recipe from Food.com member ”Shabby-Sign-Shoppe“
What I really liked about this recipe is that it used tinned (canned) tomatoes, it’s mega easy to throw together, and it tastes great.
Best of all though: I first thought in my original review that this recipe would be better if the garlic had been sautéed first to take the sharp edges off the taste, but having made it more than once. discovered by accident that if you make it a day in advance then the flavours mellow wonderfully all by themselves and no sautéing is necessary.
The only other change I have made is to radically decrease the amount of olive oil stated in the original recipe below, depending on how much juice are in your tinned tomatoes, you will be able to decrease it a LOT, (just eyeball it and add only a tiny drizzle at a time until it looks right). Excellent for those of us trying to enjoy festive season menu’s without watching the calorie count climb towards the stratosphere.
Don’t skimp on the garlic or the fresh basil… they are the makers or breakers of a good Bruschetta and will make all the difference to the success of the result. I’ve put link to the original recipe at the bottom of this post so that if you make it and want to leave a review for ”Shabby-Sign-Shoppe” then you can.
2 (15 ounce) cans plain diced tomatoes, drained, rinsed
5 -6 garlic cloves, crushed
1/3 cup olive oil
1 teaspoon lemon juice
1 dash lemon pepper
fresh basil, chiffonade (about a handful)
salt and pepper
Mix all together and refridge at least 2 hrs, longer is preferable.
Serve with fresh or toasted french bread.